Şöbiyet

Cook semolina, milk, and sugar into a thick cream and cool it until spoonable.

Layer yufka sheets with clarified butter and cut them into squares.

Place semolina cream and pistachios in the center of each square and fold into triangles.

Bake until the pastry is deeply golden and crisp.

Pour warm lemon syrup over the hot pastries and let them absorb just enough to shine.